Black Forest Loaf Cake
Black Forest meets loaf cake! This casual version of Black Forest Cake features a rich, decadent chocolate loaf cake that has been swirled with cherry jam, and topped with fresh homemade whipped cream.
Equipment
- Stand mixer
Ingredients
Black Forest Loaf Cake
- 1 1/3 cups All-Purpose Flour, measured correctly †
- 1/2 cup Dutch-Processed Cocoa Powder, sifted
- 3/4 tsp Baking Powder
- 3/4 tsp Salt
- 1 cup Unsalted Butter, at room temperature
- 1/2 cup Dark Brown Sugar
- 1/2 cup White Sugar
- 2 Large Eggs
- 2 Large Egg Yolks
- 1/3 cup Full Fat Sour Cream
- 1 tbsp Hot Espresso
- 2 tsp Vanilla Extract
- 1/4 cup Cherry Jam, such as Bonne Maman
Whipped Cream
- 1 cup Heavy Cream, chilled
- 1/4 cup Confectioners Sugar
- 1/2 tsp Vanilla Extract
Instructions
Black Forest Loaf Cake
- Preheat oven to 325°F, and prepare a 9x5” loaf pan with oil and parchment. In a medium to large sized mixing bowl, add the flour, sifted cocoa, baking powder, and salt, then whisk together to combine.
- In a stand mixer fitted with the paddle attachment, add butter, white sugar, and brown sugar. Beat on medium-high until light and fluffy looking, about 3-5 minutes. Add in the eggs and egg yolks, one at a time, beating well after each addition and scraping the sides of the bowl.
- On low, add the dry mixture to the stand mixer, mixing until just combined. Add in the sour cream, vanilla and hot coffee, and mix only until the batter becomes smooth. Add cherry jam, and very lightly fold into batter, ensuring it is not fully combined and streaks are visible.
- Add the batter to the loaf pan, then bake in the oven for around 60 minutes, or until a toothpick comes out clean. Allow to cool for 30 minutes, then remove from pan onto cooling rack. Allow to cool completely before topping with whipped cream.
- When cooled, top with whipped cream, then top with fresh cherries.
Whipped Cream
- Add all ingredients to a stand mixer fitted with the whip attachment. Whip on high until stiff peaks have formed.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)